Wholemeal & yoghurt scones

Ingredients
1 cup flour
1 cup wholemeal flour
3 tsps baking powder
½ tsp salt
250gr unsweetened yoghurt plain
60grm butter
¼ cup water
Milk to glaze

Method:
1. Sift flours, baking powder and salt into a bowl- returning husks from the sieve to the flours in the bowl.
2. Make a well in the centre of the dry ingredients
3. Add yoghurt to dry ingredients
4. Melt butter and add butter and water to the bowl, mix quickly to a soft dough with a knife.
5. Transfer mixture to a lightly floured surface and knead lightly.
6. Roll or pat dough out to 3.5cm thickness.
7. Using a 5cm scone cutter cut out rounds and place on an oven tray.
8. Brush tops lightly with milk and bake at 220c for 20 minutes or until golden.

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